Recipe - Ground Beef And Squash Picadillo (Quick)

Vegetable cooking spray
1 cup Onion, finely chopped
1 Clove garlic, minced
1 md Red or green bell pepper,
coarsely chopped
1 One half pound Lean ground beef
One half teaspoon Cumin seed
One half teaspoon Ground cumin
1 teaspoon Dried oregano, crushed
One fourth teaspoon Cayenne
3 tablespoon Tomato paste
1 One fourth cup Beef broth
1/3 cup Raisins
1/3 cup Pimentostuffed green
olives, coarsely chopped
One half small Butternut squash, skinned,
cut in 1/2"
Freshly ground black pepper,
to taste
3 cup Hot cooked rice

1. Spray a large (10 to 12inch) nonstick skillet with vegetable cooking
spray and place over medium heat. Put the onion, garlic and bell pepper
into the pan and cook, covered, 10 minutes. Add a tablespoon of water if
necessary to keep the vegetables from sticking.

2. Put the ground beef into the pan, breaking up with a spatula. Cook until
no longer pink. Drain off the fat. Add the cumin seeds, ground cumin,
oregano, cayenne, tomato paste, broth raisins, green olives, squash and
pepper. Cover the pan and simmer 10 minutes, or until the squash is just
tender.

3. Spoon over the hot cooked rice and serve.

(Note: no source was named.)

Recipe by: Seattle times 4/16/97 Posted to MCRecipe Digest V1 #581 by
Rooby MsRooby@sprintmail.com on Apr 20, 1997